Keto Open-Faced Chicken Cordon Bleu Recipe

Chicken breasts: Boneless and skinless, these are the main protein source for the dish.

Ham: Adds a savory and slightly salty flavor to the chicken.

Swiss cheese: Melts beautifully over the chicken and ham, adding a creamy texture.

Almond flour: A low-carb alternative to traditional flour, used for the crispy topping.

Garlic powder: Adds a subtle garlic flavor to the dish.

Onion powder: Enhances the overall flavor with a hint of onion.

Paprika: Adds a mild, smoky flavor and a touch of color.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a bit of heat and depth to the seasoning.

Olive oil: Helps to crisp up the almond flour topping and adds a rich flavor.

When preparing the chicken breasts, make sure to pound them to an even thickness. This ensures that they cook uniformly and remain juicy. Use a meat mallet or the bottom of a heavy skillet to gently flatten the chicken. This step helps the ham and swiss cheese adhere better and creates a more cohesive dish.

• boneless, skinless chicken breasts - Substitute with turkey breast: Turkey breast is a lean protein that can be used in place of chicken for a similar texture and flavor.

• ham - Substitute with prosciutto: Prosciutto is a thinly sliced, cured meat that provides a similar salty flavor and pairs well with cheese.

• swiss cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the other ingredients.

• almond flour - Substitute with coconut flour: Coconut flour is low in carbs and can be used as a keto-friendly alternative, though it may require additional moisture.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onion: Finely chopped onion provides a fresh and slightly sweet flavor that can enhance the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can be used in the same quantity as regular salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's seasoning without overpowering it.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• Allow the chicken breasts to cool completely after baking. This prevents condensation, which can make the dish soggy.

• For storing in the refrigerator:

  • Place the cooled chicken breasts in an airtight container.
  • Separate each piece with parchment paper to prevent sticking.
  • Store in the refrigerator for up to 3-4 days.

• For freezing:

  • Wrap each chicken breast individually in plastic wrap or aluminum foil to protect against freezer burn.
  • Place the wrapped pieces in a freezer-safe bag or container.
  • Label with the date and contents.
  • Freeze for up to 2-3 months.

• Reheating from the refrigerator:

  • Preheat your oven to 350°F (175°C).
  • Place the chicken breasts on a baking sheet.
  • Cover with aluminum foil to keep the chicken moist.
  • Heat for 15-20 minutes or until warmed through.

• Reheating from frozen:

  • Thaw the chicken breasts in the refrigerator overnight.
  • Follow the same reheating instructions as for refrigerated chicken.

• For a quicker reheating option:

  • Use a microwave-safe dish and cover the chicken breasts with a microwave-safe lid or wrap.
  • Microwave on medium power for 2-3 minutes, checking and turning halfway through, until heated evenly.

• To maintain the crispy topping:

  • After reheating, you can place the chicken breasts under the broiler for 1-2 minutes to re-crisp the almond flour topping.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken cordon bleu on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the cheese from burning.
  4. Bake for 15-20 minutes or until heated through. The internal temperature should reach 165°F (74°C).

• Microwave Method:

  1. Place the chicken on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through. If not heated through, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the chicken cordon bleu in the skillet, cover with a lid, and cook for 5-7 minutes, flipping halfway through, until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken cordon bleu in the air fryer basket.
  3. Heat for 5-7 minutes or until warmed through and the topping is crispy.

• Oven: Used to bake the chicken breasts at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the almond flour, garlic powder, onion powder, paprika, salt, and black pepper.

• Baking sheet: Used to place the chicken breasts on for baking.

• Measuring cups: Used to measure out the almond flour and olive oil.

• Measuring spoons: Used to measure out the garlic powder, onion powder, paprika, salt, and black pepper.

• Drizzle spoon: Used to drizzle olive oil over the chicken breasts.

• Knife: Used to slice the ham and swiss cheese if they are not pre-sliced.

• Cutting board: Used as a surface to slice the ham and swiss cheese if needed.

• Tongs: Used to handle the chicken breasts when placing them on the baking sheet.

• Oven mitts: Used to safely handle the hot baking sheet when removing it from the oven.

Preheat the oven first: Start by preheating the oven to save time later.

Use pre-sliced ingredients: Buy pre-sliced ham and swiss cheese to cut down on prep time.

Mix dry ingredients ahead: Combine the almond flour and spices in advance and store in an airtight container.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Drizzle oil efficiently: Use a spray bottle for the olive oil to ensure even distribution and save time.